Janie's Mexican Street Corn Salad

• 3 ears of corn, husks and silks removed
• 2 tablespoons mayonnaise
• Juice of half a lime
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon chile powder
• Salt and pepper to taste
• 10 cherry tomatoes, quartered

Set a grill pan over medium-high heat. Grill the corn until the kernels begin to char, turning the corn every so often to get an even color, about 10 to 15 minutes. Remove corn from grill pan and transfer to a plate to cool. Set aside until cool enough to handle.

While the corn is cooling, mix the mayonnaise and lime juice together in a medium bowl. Whisk to combine. Add the Parmesan, chile powder, and season to taste with salt and pepper.

Strip the kernels off the corn and combine with the mayonnaise mixture. Fold in the tomatoes, making sure the corn and tomatoes are well coated with the dressing.